​BLACK TRUFFLE

 

The story: what is the deal with the truffles? Are the white better than the black ones or the other way around? As with most good things, the origin of truffles in unknown and is surrounded by great mystery. However, the first mention of truffles was in the 20th century BC, followed by one in the 4th century BC. The most popular kinds are the white truffle (coming from Piedmont, Italy mainly, but also Motovun in Croatia and parts of France) and black truffle (coming predominantly from France, Spain, Italy). The black truffle grows close to oak and hazelnut trees.

The main ingredients: compared to the white truffle's pungent flavour (that must be used very carefully in cooking), the black counterpart is more mild in taste, more earthy, more "common". Most of us probably heard and tasted (or thought so) truffles when having truffle oil, but beware: truffle oil does not contain one mg of truffles, it contains a chemical compound that borrows the aroma.
When: In Dubai, in Ocotober 2012. Many times, in many dishes, such as pasta, risotto, steak with gravy.
Where: in Dubai, at Prego's in Media Rotana. In northern Italy and northern Croatia.
Verdict: I personally, like the smell of truffles rather than their taste. In risotto and pastas, it gives a good flavour. In Prego's, for example, the idea of pairing burrata with poached quail eggs and truffles in a great one, but there was too much truffle and the other ingredients got lost.